Laguna /Sonoma

10100 International Dr, Orlando, FL 32821 · Permanent Food Service · License 5803334

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cut cabbage (50°F - Cold Holding); pico (50°F - Cold Holding); sliced ham (50°F - Cold Holding); sliced cheese (50°F - Cold Holding) top of make tables next to reach in freezer on cookline.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 4 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area remodel.
  More time given
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 25, Single-service items: Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut cabbage (50°F - Cold Holding); pico (50°F - Cold Holding); sliced ham (50°F - Cold Holding); sliced cheese (50°F - Cold Holding) top of make tables next to reach in freezer on cookline.
  In unit less the 3 hours. Operation will place on ice
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Cold smoked salmon over cut fruit in production walk in
  Fixed on the spot
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area remodel.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On cookline
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  St dish and in coolers mislabeling items. Old Pasta label on chicken wings in reach in freezer on cookline
  Fixed on the spot
- Code 25, Single-service items: Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cookline lowboy across from fryers
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.